Beef Stroganoff
This recipe features juicy strips of steak smothered in a sour cream mushroom gravy and served over hot egg noodles.
Servings 6
Equipment
- Large skillet
Ingredients
- 1.25 lbs boneless ribeye steak, very thinly sliced
- Salt and pepper, to taste
- 3 tbsp unsalted butter
- 1 large onion, halved and sliced
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups reduced-sodium beef broth
- 1 tbsp Dijon mustard
- ⅔ cup sour cream
- 12 oz wide egg noodles, cooked as directed
Instructions
- Season sliced steak with a pinch of salt and pepper
- Heat 1 tablespoon of oil in a large skillet over high heat. Scatter half the beef in the skillet and quickly spread it out with tongs. Leave untouched for 30 seconds until browned. Turn quickly and leave untouched for another 30 seconds to brown. Remove to a plate – don’t worry if it is not cooked through yet.
- Add remaining 1 tablespoon oil and repeat with remaining beef.
- Turn heat down to medium-high. Add butter and melt. Then add onions and mushrooms; cook until mushrooms are golden, scraping bits from pan.
- Add flour and cook, stirring, for 1 minute. Whisk in beef broth until incorporated.
- Stir in mustard and sour cream. Reduce heat to medium-low and allow to simmer 3-5 minutes.
- Add beef back to pan, including juices from the plate. Simmer for 1-2 minutes, adjusting taste with salt and pepper as needed.
- Serve over cooked egg noodles.